Cold Roast Chicken Dinner
- 1 4 pound whole chicken, rinsed and pat dry
- Big handful fresh herbs such as thyme, tarragon and rosemary
- 2 lemons
- Sea Salt and freshly ground pepper
- 1 recipe Arugula Herb Sauce
Preheat oven to 425. Stuff chicken cavity with fresh herbs and 1/2 of one lemon. Thinly slice remaining lemon and strew a large cast iron skillet. Set chicken over lemon slices and season well with salt and pepper. Roast until chicken is golden brown and cooked through, about 1 hour. The juices will run clean when thigh meat is poked with a sharp knife and legs wiggle easily when touched. Remove from oven and let cool before serving. Chicken should be refrigerated after a few hours. If inspired deglaze skillet with a bit of white wine and use as pan sauce or add juices to stock pot when you are down to the carcass. Serve chicken with Arugula Herb Sauce, blanched spindly asparagus and simple boiled potatoes - dressed in olive oil and seasoned with chive blossoms.
Arugula Herb Sauce
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon red wine vinegar
- 1 1/2 cups arugula leaves, rinsed and tough stems removed
- 1 cup soft herbs such as tarragon, dill, parsley and chervil, rinsed and tough stems removed
- 1 anchovy fillet, optional
- Sea salt and freshly ground black pepper
Combine mayonnaise, sour cream, vinegar and arugula, herbs and anchovy (if using) in bowl of food processor and puree until smooth. Season to taste with salt and pepper. Cover and keep refrigerated until needed up to 7 days